1LargeShrimp, 21-25 countpeeled and deveined with tails left on
¼CupWhole Wheat or gluten-free flour
½TspKosher Salt
½TspGarlic Powder
¼TspOnion Powder
2LargeEggsbeaten with a fork
1½CupsSweetened Shredded Coconut
½CupPanko Bread Crumbs
Olive oil cooking spray
Ingredients for sweet chili sauce:
¼CupSugar-free apricot preserves
1TbspApple cider vinegar
1Garlic Clovesminced
1TspChili Flakesor to taste
Instructions
Whisk all the chili sauce ingredients in a small bowl. Cover with plastic wrap and refrigerate until ready to use.
Preheat the oven to 400F and line a large baking tray with parchment paper. Peel and devein the shrimps with tails left on.
Wash thoroughly and pat the excess moisture with a paper towel. Now set up three dipping stations, in a mixing bowl, whisk egg until frothy.
On a large plate, combine flour, garlic powder, onion powder, and salt; mix well and set aside.
In another shallow bowl, place shredded coconut and panko bread crumbs, mix well and set aside. Dredge the shrimps into the flour, shaking off any excess.
Next holding the shrimp by the tail, dunk the shrimps into the beaten egg and then immediately into coconut and bread crumbs mixture, gently pat with your hands to coat well.
Place the coated shrimp in the prepared baking tray with the olive oil spray and bake for about 12 minutes, or until crispy and lightly golden.
Serve the crispy shrimps with sweet chili sauce and lime wedges.
Video
Notes
Substitutes:
Try adding some crushed pineapples or pineapple preserves to the sweet chili sauce, for extra sweetness.
For another flavor dimension, add some paprika to the seasoning mix.
Adjust chili flakes to your level of heat.
If you're not a fan of coconut that's fine, these still taste great if you omit them. Just add another 1/2 cup of panko and skip the coconut.
Mango chutney is another great dip with these baked coconut shrimp!
Any flour would work. Oat flour, all-purpose, or gluten-free.
Coconut - sweetened or unsweetened will be fine. We recommend shredded and not the flakes.
Panko breadcrumbs for the extra crisp. But you can sub with almond meal.
Storage:Place leftovers in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat or add to a pre-heated oven for 5-10 minutes. You can freeze for up to 3 months.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.